150 gmunsalted butter, at room temperature375 gmcaster sugar4eggs, at room temperature300 gm (2 cups)self-raising flour200 gmcrème fraîche, at room temperatureFinelygrated rind and juice of 2 lemonsTo serve:crystallised violets (see note)Lemon sugar55 gm (¼ cup)caster sugarFinelygrated rind of 1 lemonLemon crème fraîche icing350 gmcrème fraîche70 gmpure icing sugar, siftedFinelygrated rind of 1 lemon, plus 1 tsp juice
Preheat oven to 160C. Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition, until incorporated. Add flour and crème fraîche in alternating batches, starting with flour, until combined. Stir in lemon rind and juice and spoon into a buttered 8cm x 22cm loaf tin lined with baking paper. Bake until cake is golden and an inserted skewer withdraws clean (40-45 minutes). Cool in tin for 15 minutes, then turn onto a wire rack and cool completely.
For lemon sugar, combine ingredients in a small bowl and set aside.
For lemon crème fraîche icing, whisk crème fraîche and sugar in an electric mixer until soft peaks form (3-4 minutes). Fold in lemon rind and juice and spread over top of cake. Scatter with crystallised violets and lemon sugar and serve. Cake is best eaten the day it’s made.
Note Crystallised violets are available from select delicatessens and cake-decorating shops.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.